1 Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. 2  An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
Butternut squash skin is edible and actually quite healthy as itâs full of fiber and many of the best antioxidants in butternut are found just under the skin. Steaming butternut squash will make the skin quite soft and if you blend it up for a spicy Thai butternut soup like this you wonât even notice it.nce it is halved, pull out the seeds with your fingers and keep them if youâd like to lightly fry them up while the squash is cooking. While raw hulless pumpkin seeds are a lot easier to eat, you can lightly fry butternut squash seeds with their hulls in a little coconut oil and seasoning for a few minutes.
Now that peeled and precut butternut squash is available in grocery stores year-round, you can make this easy three-steproast, blend, and simmersoup anytime you like. Like apple or pear butter, pumpkin butter is gently cooked with some sugar until it's smooth and has a buttery texture.op with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving. Make it your own: * Roll diced squash in a bit of canola oil and ground cinnamon. Spread on a sheet pan, sprinkle with brown sugar, and bake at 375Â°F for 15 to 20 minutes. Add these sweet bits of squash when pureeing the soup.